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Raisin and Oat Scones

Skip the donuts and danishes, start the morning on a healthier note. Treat yourself to these scones, made with half plain and half whole-wheat flour plus rolled oats, which add lots of texture. They also make a great afternoon tea-time snack.

  • Yield: Makes 8
Raisin and Oat Scones

Source: Everyday Food, January/February 2011


  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup whole-wheat flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 tablespoons packed dark-brown sugar
  • 1/2 cup rolled oats (not quick-cooking)
  • 1/2 cup raisins or dried cherries
  • 2 teaspoons fennel seed (optional)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup buttermilk


  1. Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

Cook's Note

Store scones in an airtight container, up to 1 day.

Reviews (2)

  • livinghi_2 16 May, 2013

    Love me some scones. I added one extra tablespoon of the dark brown sugar to the mixture then glazed the top by mixing sugar and milk then drizzled the top. Yummy!!

  • travspence 29 Oct, 2012

    I can't believe no one has reviewed this recipe. It's very good. Fast, simple and delicious. I followed it to the letter. Don't omit the fennel seeds. They add a great flavor. Next time I will make a double batch and see how they freeze.

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